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Smart BBQ Chicken Breast Salad

Smart BBQ Chicken Breast Salad

with Pickled Onions and Ranch Dressing

Custom recipe
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Smoky, creamy, tangy, fresh – this salad is a satisfying, feel-good supper with a delicious ranch drizzle as its star!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Tags:Quick PrepCarb Smart (50g or less)Calorie Smart (650kcal or less)
Allergens:Sulphites/SulfiteEgg/OeufMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

160 g

Sweet Bell Pepper

113 g

Spring Mix

56 g

Red Onion

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

BBQ Seasoning

(ContainsSulphites/Sulfite)

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait)

1 unit

Egg

(ContainsEgg/Oeuf)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories615 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate13 g
Sugar7 g
Dietary Fiber3 g
Protein44 g
Cholesterol226 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Measuring Spoons
Small pot
Medium Bowl
Medium Pot
Strainer
Measuring Cups
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, then cut each breast in half. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.**

2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice half the onion (whole onion for 4 ppl). Separate onion slices.

3

Add onions, vinegar and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. (TIP: Add sugar to pickling liquid, if desired!)Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.

4

Meanwhile, add 4 cups warm water (same for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Using a spoon, lower egg (both eggs for 4 ppl) into the boiling water. Cook for 6 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg with cold water until cool enough to peel, 30 sec.Peel, then quarter egg. Season with salt and pepper.

5

Add 1 tbsp onion pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and peppers, then toss to combine.

6

Thinly slice chicken. Divide salad between plates. Arrange chicken over salad. Top with some pickled onions and eggs. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days!) Drizzle ranch dressing over top.